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Tuxedo Cake with Double Chocolate Mousses and Rich Ganache Recipe

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3.9 from 13 reviews

This Tuxedo Cake is a decadent layered dessert featuring moist chocolate cake layers sandwiched between rich dark and white chocolate mousses, topped with a smooth chocolate ganache. The cake combines the perfect balance of bittersweet dark chocolate and sweet white chocolate, enveloped in a velvety cream texture creating an elegant treat ideal for special occasions.

Ingredients

Cake Ingredients

  • 240 g All-purpose Flour
  • 400 g Granulated Sugar
  • 50 g Cocoa Powder
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 120 g Whole Milk (room temperature)
  • 2 Large Eggs (room temperature)
  • 128 g Sour Cream (room temperature)
  • 120 ml Vegetable Oil
  • 1 tsp Espresso Powder
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 60 ml Hot Water

Mousse Ingredients

  • 4 Large Egg Yolks
  • 480 g Heavy Cream (divided)
  • 2 tbsp Granulated Sugar
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 100 g Dark Chocolate
  • 170 g White Chocolate

Ganache Ingredients

  • 140 g Milk Chocolate
  • 80 ml Heavy Cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C) or 160°C fan-assisted and grease two 8-inch cake pans thoroughly to prevent sticking.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to evenly combine all dry ingredients.
  3. Mix Wet Ingredients: In a separate bowl, combine whole milk, eggs, sour cream, vegetable oil, and vanilla extract. Whisk gently until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the bowl with dry ingredients and whisk until just combined and smooth with no lumps.
  5. Dissolve Espresso Powder: In a small bowl, dissolve espresso powder into hot water, then add this to the cake batter. Mix until fully incorporated.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans.
  7. Level Cake Layers: Once cooled, use a serrated knife or cake leveler to trim the tops of the cakes flat. Optionally, cut down to thinner layers if desired for multiple layers.
  8. Prepare Cake Base: Place a cake ring on a cake board or serving plate and position one cake layer inside the ring. Set aside while preparing the mousse layers.
  9. Chop Chocolates for Mousse: Finely chop dark chocolate and white chocolate separately and set aside in two bowls.
  10. Prepare Custard Base: In a bowl, whisk egg yolks with sugar and cornstarch until slightly thickened and pale in color.
  11. Divide and Heat Cream: Divide heavy cream into two equal portions (240 ml each). Heat one portion with vanilla over medium-low until scalding (steam and tiny bubbles, no boiling).
  12. Temper Eggs: Slowly drizzle hot cream into the egg yolk mixture while whisking constantly to temper the eggs, then return entire mixture to the saucepan.
  13. Thicken Custard: Heat the mixture on medium heat, whisking continuously, until it begins to boil and thickens, about 1-2 minutes. Remove from heat.
  14. Combine Custard and Chocolate: Immediately divide the custard equally between the bowls of dark and white chocolate. Stir each until chocolate is fully melted and smooth.
  15. Whip Remaining Cream: Whip the reserved cold heavy cream until stiff peaks form. Allow the custard mixtures to cool to room temperature before folding in the whipped cream evenly and gently to retain airiness.
  16. Assemble Mousse Layers: Pour dark chocolate mousse over the first cake layer inside the ring and smooth the surface. Then pour white chocolate mousse on top, smoothing carefully to keep layers distinct. Chill in the fridge for 30 minutes if needed to firm the dark mousse before pouring white mousse.
  17. Add Second Cake Layer and Chill: After 30 minutes, place the second leveled cake layer on top of the mousse. Refrigerate the entire cake for at least 4 hours to set fully.
  18. Prepare Ganache: Chop milk chocolate and place in a bowl. Heat the remaining 80 ml heavy cream to scalding (steam and tiny bubbles, no boiling), then pour over chocolate. Let sit for a minute before stirring to a smooth glossy ganache.
  19. Cool and Apply Ganache: Allow the ganache to cool to room temperature until spreadable but not runny. Spread evenly over the top of the chilled cake to the edges, creating a smooth finish.
  20. Decorate: Garnish the cake with sprinkles or chocolate shavings as desired. Keep refrigerated until serving.

Notes

  • Ensure all refrigerated ingredients (milk, eggs, sour cream) are at room temperature for best cake texture.
  • Do not let creams boil during heating to prevent curdling and loss of smooth texture.
  • Allow custard mousses to cool completely before folding in whipped cream to avoid melting the cream.
  • For cleaner layers in mousse, chill the dark chocolate mousse briefly before pouring white chocolate mousse on top.
  • Use a serrated knife to level cake layers to avoid crumbling.
  • Store the cake in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://recipefeastful.com/tuxedo-cake-with-double-chocolate-mousses-and-rich-ganache-recipe/